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Green Shakshuka

A lovely vibrant, fresh breakfast or lunch dish simple to prepare and ideal for using up leftover veggies in the fridge.  Eggs are incredibly nutritious and a great source of choline important for cognitive and cellular health. This recipe is taken from my Brain Boost Diet Book

Green Shakshuka

Overview

Preparation time: 10 minutes

Cooking time: 15 minutes

 

Serves 2

Did You Know?

Eggs are one of the richest dietary sources of choline, a powerhouse nutrient essential for brain health, memory, and mood regulation. Despite its vital role, most people aren’t getting enough choline.

Ingredients

 

3 spring onions chopped

1 grated courgette (or use leftover cooked courgette)

100g broccoli florets (raw or cooked / leftover)

Large handful of baby spinach leaves or other leafy greens

½ tsp ground cumin

pinch of chilli flakes

Juice of ½ lemon

Sea salt and black pepper to taste

2tbsp pesto

3-4 eggs (according to appetite)

30g crumbled feta cheese, optional

30g chopped pitted olives, optional

Instructions

 

  1. Heat the oil in a large frying pan over a medium heat. Add the spring onions, raw courgette and broccoli florets (if using leftover cooked vegetables add these a little later) and sauté for 5 minutes until the vegetables are softened. Add the cumin and chili flakes, lemon juice, leafy greens and if using leftover cooked vegetables add them at this point. Cook for 1-2 minutes until the greens have wilted. Stir in the pesto and season to taste.
  2. Create little dents in the mixture and crack in the eggs. Cover the pan with a lid and cook for 5-8 minutes until the eggs are set.
  3. To serve scatter over cheese and olives if wished.

 

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